Main
Beef Birria Tacos
4 h 30 minServes 8Nutri-Score C€€
C
4 h 30 min
4 h 30 minBeef Birria Tacos
what you need
Ingredients
beef chuck roast (whole, seasoned with salt)Meat1.8 kg
beef tallow (for searing, or olive oil)Other30 g
saltSpices9 g
bay leavesSpices4 pieces- dried oreganoSpices1.5 g
cinnamon stickSpices1 piece- onion powderSpices4 g
garlic powderSpices4 g
black peppercornSpices6 g
rosemary (sprigs)Produce2 pieces
thyme (sprigs)Produce2 pieces
chicken bouillon cubePantry2 pieces- beef brothPantry473 ml
- water (for the pot)Other710 ml
tomato pastePantry30 g
tomato (chopped)Produce1 piece
garlic (cloves)Produce5 pieces
onion (half for the sauce, half for garnish)Produce1 piece- guajillo peppers (deseeded)Produce6 pieces
- water (for blending the sauce)Other355 ml
- corn tortillasBakery16 pieces
Oaxaca cheese (shredded)Dairy300 g- cilantro (chopped)Produce20 g
- black pepperSpices1 g
per serving
Nutrition
608kcal
- Carbs
- 26 g
- Proteins
- 53 g
- Fat
- 33 g
what you’ll use
Tools
Stockpot
Blender
Frying pan
step by step
Method
- Step 1
Sear the beef
- Season the beef generously with salt on top.
- Heat the beef tallow (or olive oil) in a pot and sear the beef on all sides.
- Step 2
Prepare the sauce vegetables
- Chop half an onion and the tomato.
- Add the garlic, tomato paste, salt and black pepper.
- Deseed the peppers and add them to the pot with water.
- Step 3
Boil and blend the sauce
- Let the mixture boil until the peppers have softened.
- Blend everything until smooth, adding water if the sauce is too thick.
- Step 4
Braise the beef
- Return the meat to the pot and pour in the blended sauce.
- Add the beef broth, water, rosemary, bay leaves and the seasonings.
- Cook low for 3 to 4 hours until the meat is tender.
- Step 5
Assemble the tacos
- Dip the corn tortillas in the consommé sauce.
- Add Oaxaca cheese, cilantro and onion.
- Top with the shredded beef and more sauce.
- Step 6
Crisp and serve
- Cook the tacos until crispy.
- Serve with a bowl of consommé for dipping.